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Paleo & AIP Snickerdoodles — {egg-free, nut-free, dairy-free}

You can make Snickerdoodles with or without the cinnamon sugar coating, depending on whether you mind the extra sugar, one, and two, if you want the visual effect of the crackle coating that's traditional with Snickerdoodles. I'm a fan of both ways! So choose what fits you best.
Course Dessert, Snack
Cuisine American
Keyword aip, paleo, snickerdoodle
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 large cookies (about 4-5" in diameter) or 12 smaller cookies
Calories 296kcal
Author Megan
Cost $5


  • cookie sheet


Optional Traditional Cinnamon Sugar Coating

  • 1 tablespoon coconut sugar , or use evaporated cane sugar, if you want a lighter color, or maple sugar
  • 1 teaspoon cinnamon


  • Preheat oven to 350 degrees Fahrenheit. Line large cookie sheet with parchment paper.
  • In medium size bowl, stir together dry ingredients: tiger nut flour, arrowroot, collagen, (cream of tartar if using in place of ACV), baking soda, cinnamon and sea salt.
  • Add wet ingredients. Use handheld mixer to combine, without over-mixing.
  • Use cookie scoop to portion out dough on lined cookie sheet.
  • Bake 8-10 minutes until edges are golden brown and tops are tinged golden. Allow to cool slightly before serving.

Roll the Cookies in Cinnamon Sugar Coating (Optional)

  • If you're rolling your cookie dough in cinnamon sugar (to have that crackle top effect), just scoop each portion, as per Step 4 above; then form each scoop into a ball by rolling it between the palms of your hands.
  • Mix together cinnamon and sugar in a small bowl. Roll each ball in sugar. Place each sugared ball on cookie sheet and flatten just slightly with the palm of your hand (by about 1/3). Continue with Step 5 above.


Soaked Variation

Soaking means we include an acidic medium in the dough or batter  to reduce antinutrients. Here's how to apply this traditional digestion technique to these cookies:
  1. Mix all the ingredients just as the recipe above indicates EXCEPT: OMIT the arrowroot and baking soda.
  2. Cover the bowl loosely, and leave the dough on the counter overnight, or for 8 hours minimum.
  3. After this soaking stage, preheat the oven to 350 degrees Fahrenheit.
  4. Mix together the arrowroot and baking soda in a small bowl.
  5. Add it to the dough, mixing it in thoroughly (without over-mixing).
  6. Now proceed with the scooping and baking instructions above (Step 4). That's it!
  7. Baking tiger nut flour further reduces antinutrients.


Calories: 296kcal | Carbohydrates: 26g | Protein: 9g | Fat: 18g | Saturated Fat: 16g | Sodium: 223mg | Potassium: 7mg | Fiber: 1g | Sugar: 13g | Calcium: 9mg | Iron: 0.1mg